oh this vegan life!

A very simple sauce that coats corn tortillas and transforms them into something delectable. Enfrijoladas is essentially an enchilada with bean sauce instead of pure chile sauce. Simple recipes require the best ingredients and a home cooked pot of beans is almost essential to this recipe. Garlic and onion are added to the beans as they cook, flavoring not only the beans but the broth which is liquid gold. This sauce can also be made with black beans or even canned but I would drain the liquid and add in vegetable broth instead. Enfrijoladas is rustic comfort food that will have you thinking..”where have you been all my life?”.

Ingredients

2 cups pinto beans

2 cups of the bean broth or vegetable broth

2 cloves garlic

2 guajillo chiles

15 arbol chiles

1 cup water

salt/pepper to taste

oil

corn tortillas

To serve

Preparation

Step 1 – remove stems and seeds from guajillo chiles and place them in a pot of boiling water along with the arbol chiles to soften for 10 minutes then drain and add them to a blender along with 2 garlic cloves and 1 cup of water, blend until very smooth; strain mixture through a sieve; heat 1 tbsp of oil in a saucepan and pour in the blended chile mixture heat for 5-8 minutes.

Step 2 – add beans and the broth to the blender, process until very smooth; pour into the pot with the guajillo chile mixture; cook sauce for 15 minutes stirring frequently; after 15 minutes add 1-2 tsp salt and 1/4 – 1/2 tsp pepper according to taste; if sauce is too thick add a little more broth or water.

Step 3 – lightly brush a little oil onto each tortilla and heat on a non stick skillet about 12 seconds on each side to soften; dip each tortilla into the bean sauce and fold into quarters, place on a serving plate and top with avocado salsa or fresh avocado slices, vegan cheese, cilantro, onion, and jalapeno slices. Enjoy!